Shareholder, Jill Shulman, passed this recipe on to us and said it was passed on to her at a potluck. Easy and delicious! Thanks Jill!

Dressing:

(I like to make the dressing first to allow the flavors to blend. Also, it is better to err on the side of too much dressing, rather than too little for this salad - the dressing softens the kale and makes it yummier). Just mix it altogether!

juice of 3-4 lemons or limes

3 cloves crushed or finely chopped garlic (or to taste)

olive oil

grainy mustard (several tablespoons - you have to go by taste)

Salad Ingredients:

I large bunch of kale with spines removed, finely chopped

2 bulbs of fennel sliced really thin (I like to use a cheese slicer to make them really fine)